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Instant Pot Beef Stew (With A Secret Ingredient) Recipe

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4.1 from 8 reviews

This Instant Pot Beef Stew is a hearty and flavorful meal featuring tender beef and garden vegetables cooked to perfection under high pressure. Enhanced with a secret ingredient — a tomato-based chili sauce — it delivers a unique twist on a classic comfort food. Ready in just over an hour, this stew is perfect for a satisfying weeknight dinner or a cozy weekend meal.

Ingredients

Meat and Oil

  • 2 pounds stew meat or chuck roast, cut into 1-inch pieces
  • 1 Tablespoon oil

Vegetables

  • 2 medium russet potatoes, cut into 1-inch pieces
  • 1/2 large onion, chopped
  • 2 teaspoons minced garlic
  • 2 stalks celery, chopped
  • 2 cups carrots, chopped

Liquids and Sauces

  • 1 cup red wine
  • 2 Tablespoons Worcestershire sauce
  • 1/4 cup tomato-based chili sauce (e.g., Heinz)
  • 2 1/2 cups low-sodium beef broth

Seasonings and Garnishes

  • Salt and pepper to taste
  • 2 teaspoons Italian seasoning
  • 2 Tablespoons cornstarch
  • 1/4 cup water
  • 2 Tablespoons fresh parsley or cilantro, chopped

Instructions

  1. Prepare the beef: Cut the beef into approximately 1-inch bite-sized pieces if not already pre-cut.
  2. Chop the vegetables: Dice the potatoes, onion, carrots, and celery. This step can be completed ahead of time.
  3. Heat the Instant Pot: Press the Sauté button and wait until the display reads “Hot.” Add oil to the inner pot.
  4. Brown the beef: Add the stew meat to the pot and brown on all sides for a few minutes without fully cooking through.
  5. Sauté onions and garlic: Add chopped onions and minced garlic to the pot. Add more oil if necessary. Cook until onions are translucent.
  6. Deglaze the pot: Pour in the red wine, scraping up the browned bits from the bottom to incorporate flavor and prevent burn warnings.
  7. Add vegetables: Stir in the potatoes, carrots, and celery.
  8. Add liquids and seasonings: Pour in the beef broth, Worcestershire sauce, and tomato-based chili sauce. Season with salt, pepper, and Italian seasoning.
  9. Pressure cook: Secure the lid and set the Instant Pot to high pressure. Cook for 35 minutes.
  10. Release pressure: Allow the pressure to release naturally for 15 to 20 minutes before opening the lid.
  11. Thicken the stew: If the gravy is thin, mix cornstarch with water and stir into the hot stew to thicken.
  12. Garnish and serve: Sprinkle chopped fresh parsley or cilantro on top before serving.

Notes

  • For best results, use low-sodium beef broth to control saltiness.
  • You can prepare the vegetables a day in advance to save time.
  • The natural release timing for pressure can vary based on your Instant Pot model; adjust as needed.
  • The tomato-based chili sauce adds a subtle tangy depth; substituting with ketchup will alter the flavor.
  • Feel free to swap parsley with cilantro based on your preference.

Find it online: https://lauracooks.com/instant-pot-beef-stew-with-a-secret-ingredient-recipe/